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Also known as: Ma Khuea Pro, Thai Green Eggplant, Round Thai Eggplant, Kermit Eggplant, Thai Round Eggplant, small eggplant, indian eggplant, chote baingan, ravaiya, mini eggplant, fairytale eggplant, baby eggplant, chota baingan, small aubergine, thai eggplant, small eggplants, Large Eggplant, eggplant, garden egg, vankaya, aubergine, brinjal, baingan, melongene, guinea squash, vazhuthananga, kathirikai, bademjan
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender, caramelized roasted eggplant and hearty chickpeas tossed with fresh parsley, mint, and a bright, creamy lemon-tahini dressing. A flavorful and satisfying Mediterranean salad made completely without added salt.
A comforting and savory baked dish from the heart of Louisiana. Tender eggplant and succulent shrimp are cooked with the classic Holy Trinity and Cajun spices, then topped with a buttery breadcrumb crust. It’s a perfect one-pan meal for a cozy dinner.
Tender baked eggplant slices rolled with a creamy ricotta filling, smothered in a fresh tomato sauce and melted mozzarella. A lighter take on the Italian-American classic that's pure comfort food.
Eggplant typically lasts 5 to 7 days in the refrigerator when stored properly in the crisper drawer.
Look for eggplants that are heavy for their size, with smooth, shiny skin and a bright green stem. Avoid those with soft spots or wrinkles.
Zucchini is the best substitute for texture, while Portobello mushrooms can mimic the earthy flavor and heartiness.
Peeling is optional. Smaller, younger eggplants have thin, edible skin, while larger, older ones may have tough, bitter skin that is better removed.
Yes, but it must be blanched or cooked first. Raw eggplant becomes watery and loses its texture when frozen.
Bitterness is usually found in older eggplants with many seeds. Salting the slices before cooking can help draw out the bitter juices.
Yes, with only about 3g of net carbs per 100g, eggplant is an excellent choice for low-carb and ketogenic diets.
Popular dishes include Italian Eggplant Parmesan, French Ratatouille, Middle Eastern Baba Ganoush, and Indian Baingan Bharta.
Botanically, eggplant is a fruit (specifically a berry), but it is culinarily treated and classified as a vegetable.
eggplant is a versatile ingredient found in cuisines around the world. With 25 calories per 100g and 0.98 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
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